3) Chop finely lard with a heavy knife, put it on in a crock pot with 3 tablespoons of oil e let it melt on low flame.

4) Meanwhile clean and coarsely chop the garlic, onion, carrots and green celery.

5) United the meat sautéed with lard and brown it by turning it with a wooden spoon; add cloves and vegetables
chopped, mix and cook over low heat until the vegetables have wilted.

6) Wet with white wine e leave it evaporate; pass peeled tomatoes in a vegetable mill e add them in the pan. Jumbled up carefully and cook covered and over low heat for about 3 hours, joining, if necessary, a few ladles of broth.

7) Clean white celery, deleted the filaments, cut it into small pieces e join it to the meat; salt, pepper And cook again for about 1/2 hour.

8) Revive raisins in warm water, then add it in the pan with the pine nuts. After 10 minutes, dissolve the cocoa or chocolate in a spoonful of the cooking sauce e mix it to the sauce.

9) Remove from the fire e leave rest for a few minutes before serving the tail with its thick sauce.